Marmalade-glazed mosbolletjies

Marmalade-glazed mosbolletjies

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  • 4
  • Easy
  • 45 minutes, plus proving time
  • 40 minutes


  • 1 kg cake flour
  • 2 t salt
  • 100 g sugar
  • 1 T aniseed
  • 1 x 10 g sachet instant dry yeast
  • 100 g butter
  • 1 cup white apple juice
  • ½ cup milk
  • 1 cup water
  • Orange marmalade, for serving

Cooking Instructions

Preheat the oven to 180°C. Sift the flour and salt, then add the sugar, aniseed and yeast and combine in a mixing bowl. Place a saucepan over a medium to low heat and melt the butter and apple juice together until incorporated before adding the mixture to the dry ingredients.
In a separate saucepan over a medium to low heat, heat the milk and water until lukewarm. Add this to the mixture, mixing to form a soft dough. Knead for 5 to 10 minutes, or until smooth and elastic.
Place the dough in an oiled mixing bowl, cover with clingfilm and leave in a warm place for 10 minutes, or until the mixture has risen to twice its size. Remove the dough from the bowl and knead for a few minutes further before dividing it into 6 equal pieces.
Roll each piece into a ball and stack against each other in a greased loaf tin. Cover loosely and leave to rise again for 30 minutes. Bake for 35 minutes, or until golden and puffed up.
Turn out onto a cooling rack. In a saucepan over a medium heat, add a few tablespoons of marmalade and gently melt. Drizzle liberally over the top of the "loaf" and serve immediately.

TASTE’s take:
Serve this sticky traditional favourite with lashings of butter and a great cup of coffee. For a playful touch, use a cookie cutter to cut out butter pats in cute shapes.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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